how to make chicken shashlik recipe

Ingredients

1/2 kg boneless chicken
4 potatoes - small size, boiled
2 capsicum
3 onions
1 cup plain flour
1 tsp cornflour
oil to fry
1/2 tsp red chili powder
1 tsp ginger-garlic paste
salt as per taste
tomato ketchup
bamboo stick (6" long) - 8

Method

Boil chicken ,Cut chicken and potatoes in 1" cube pieces (it should be
16 pieces each).

Cut 24 square shape pieces of onions and capsicums.

Take a bamboo stick and skewer the chicken (2 pieces) and potato (2
pieces), altering
with onion and capsicum pieces.

Repeat for other sticks also ,Take a bowl and mix flour, corn flour,
the spices and salt.

Add warm water to make a thick paste.

Coat the sticks with the flour paste and deep fry in medium heat.

Heat a clean frying pan and add tomato ketchup. Stir fry the sticks
for a minute. Serve
hot Chicken Shashliks.

how to meke chicken mussallam recipe

Ingredients

1 whole chicken
20 gms green chillies
1 tbsp ginger-garlic paste
2 tbsp grated raw papaya
1 tbsp lemon juice
salt to taste

For Marination:
1 cup curds
1/2 tsp red chilli powder
1 tsp kashmiri chilli powder
2 tbsp salad oil

Method

Prepare the chicken (pluck, singe and skin) Cut slits lengthwise over
the breast portion
and breadthwise over the leg portion carefully.

Apply salt and sprinkle lime juice all over and keep aside. Grind
green chillies, ginger and
garlic to a paste.

Beat curds thoroughly. Add ground spices. Grind papaya and add. Beat
well again.

Add the chilli powder and beat well. Add salad oil and colour and
strain through fine
sieve.

Rub the batter all over the body of the chicken and well inside the
slits. Let it soak in the
batter for at least 12 hours.

Thread chicken on to a thin iron rod and place it well inside the tandoor.

Remove when well done. Serve hot with onion rings and pieces of lime.

how to make nargisy kababs

Ingredients

1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp soy sauce
salt as per taste
1 tbsp vinegar
1/4 cup

For Filling:
4 boiled eggs, finely chopped
1 cup coriander leaves, finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala

For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt
1/4 tsp turmeric powder

Method
Cook onions in oil until light brown .Add yogurt, garlic & ginger
paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in
it and cook until the
meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool. Put the mince in a food
processor or
chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing. In a bowl mix together boiled eggs, coriander,
mint, green chilies,
chat masala. Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your
palm. Shape it into a
smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape.
Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden
color, turning them
once. Remove from frying pan carefully.